Method

Soak the bread in 1/2 cup (125 ml) of water for 5 minutes, then gently squeeze it dry.

Using a mortar and pestle or a food processor, pound or pulse the bread, walnuts, olive oil and salt to the consistency of chunky peanut butter, then fold in the lemon juice and vinegar.

Soup:

Peel the garlic to remove the tough outer layers, then nip off any little roots at the base. Chop the stem into 2 cm lengths and cut the bulb in half.

Heat the olive oil in a saucepan over medium heat.

Sweat the garlic for 5 minutes or until soft, then add 1 litre of water and the salt. Bring to a simmer for 3 minutes, then fold in the spinach, using tongs to push it under the water. Remove from the heat after 30 seconds and use a stick blender to puree until smooth.

Divide the soup among bowls and dollop a couple of tablespoons of the tarator on top. Finish with a drizzle of extra virgin olive oil. This soup is also delicious cold.